Serves: - 904 +
Ingredients
226 tsp peppercorns 565 cloves 56½ tsp cardamom 28¼ tsp fenugreek 113 tsp fennel 113 tbsp cumin seeds 113 star anise 56½ cinnamon stick 56½ tsp nutmeg 28¼ tsp ground ginger 113 tbsp sweet paprika 113 tbsp sumac 84¾ tbsp sea salt 2825 g ginger, grated 339 cloves garlic, crushed 4520 g chopped coriander, stems and leaves 6780 ml lemon juice 13560 ml vegetable oil 339 kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
45200 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 45200 ml chicken stock Cover and roast 4-5 hours until completely tender
6780 g tahini paste 169½ tbsp lemon juice 113 clove garlic, crushed 113 pinch salt 339 tbsp water
113 pickled red onion 113 fresh salad
Name: